Recipe Overview
This Linguine with Clams on Prosecco Foam combines the soul of classic Italian coastal pasta with a more contemporary plating style. Sweet manila clams are steamed with Prosecco, then folded into silky linguine and finished over a warm aromatic foam made from clam broth, soy lecithin, and xanthan gum. The result is elegant, light, and ideal for a refined seafood pasta course.
Ingredients
- 450 g dry linguine
- 240 ml extra-virgin olive oil, divided
- 450 g manila clams, scrubbed
- 5 g Calabrian chili pepper, chopped
- 150 ml Prosecco wine
- 12 g garlic, smashed
- 30 g Italian parsley, stems and leaves separated
- 6 g xanthan gum
- 6 g soy lecithin
- Sea salt and freshly ground black pepper, to taste
- Finely grated lemon zest, optional for finishing
Preparation
- Wash and scrub the clams thoroughly. In a medium pot, warm a little olive oil and gently infuse the oil with the smashed garlic cloves and parsley stems, then remove them.
- Add the clams and the Prosecco. Cover and steam over medium heat until the clams open, about 10 to 12 minutes. Discard any clams that do not open.
- Strain and reserve the clam cooking liquid. Remove the clam meat from the shells and keep warm. For the Prosecco foam, blend some warm clam-Prosecco liquid with a splash of olive oil, soy lecithin, and xanthan gum until smooth. Transfer to a siphon, charge with two cartridges, and keep warm.
- In a wide skillet, sauté chopped parsley leaves, Calabrian chili, and optional lemon zest in olive oil. Add a ladle of reserved clam liquid and the shelled clams. Simmer gently and season with sea salt and freshly ground black pepper.
- Cook the linguine in generously salted boiling water until al dente. Transfer the pasta to the skillet and finish cooking in the clam broth until lightly absorbed. Rest briefly off the heat and finish with a drizzle of olive oil and fresh parsley.
- To plate, spray a layer of warm Prosecco foam into each bowl, then twirl the linguine with clams on top of the foam. Serve immediately.
History & Style
Linguine with clams is one of the most enduring seafood pasta traditions of the Italian coast, where the sweetness of shellfish, olive oil, garlic, and herbs create a dish of purity and balance. This version respects that foundation while adding a modern culinary gesture through the use of warm Prosecco foam, bringing aromatic lift and a fine-dining presentation without losing the identity of the dish.
Chef Notes
- Do not overcook the clams; they should stay tender and juicy.
- The foam should be warm, light, and aromatic, never heavy or dense.
- Finish the linguine in the clam liquid so the starch and seafood broth bind naturally.
| Calories | ~580 kcal |
| Protein | ~28 g |
| Carbohydrates | ~62 g |
| Fat | ~22 g |
| Fiber | ~2 g |
| Cholesterol | ~50 mg |
| Sodium | ~400 mg |